Curried Butternut Squash Soup

Here's another addition to Soupy Sundays. This is a delicious fall soup made with delicious fall ingredients. I escpecially love the hit of curry powder.

Curried Butternut Squash Soup (adapted from andrewsscenicacres.com and my friend Kelly)

1 medium butternut squash, peeled and diced
2 sweet potatoes, peeled and diced
3 tbsp butter
2 large onion, chopped
2 tbsp flour
4 cups chicken stock
1 apple and 1 pear, peeled and diced
2 tsp curry powder
1/2 tsp ground coriander/cilantro (or fresh chopped equivalent)
1 1/2 cup milk
In large saucepan, melt butter.  Add onion, cooking until softened.  Stir in flour; gradually stir in stock.  Add squash, sweet potato, apple, pear, curry and coriander.  Bring to a boil.  Reduce heat, cover and simmer until all are tender.  Transfer to food processor or hand blender and process until smooth.  Return to saucepan, stir in milk and cook over medium heal till heated through.  Do not boil.  Season with salt and pepper.   Makes 8 servings

Nutrional Infomation:
176 calories
36g carbs
5g fat
4g fat
4g fibre

I invited my wonderful parents over for Soupy Sunday. Consensus is, they loved the soup.